Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

1 garlic clove, thinly sliced

2 mild red chilli, deseeded and finely chopped

850ml hot vegetable stock

4 tbsp crème fraîche, plus more to serve

Method

Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.

While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

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Comments, questions and tips

Comments (333)

bingylala7230th Nov, 2016

3.75

Lovely soup and easy to make. For more flavour, I added a teaspoon of cumin - stirred into the onion mix a few minutes before adding the squash. Also, I reserved a third of the roasted squash, adding them before serving to keep some texture in the dish.

This soup is really nice, I am so glad I found it. I made if for a dinner party the night before and it was perfect the next day. I added extra garlic and all of the chilliest not just 3/4 and it was lovely. The warming kick from the chillies is just right I wouldn't be able to take it much hotter. I can't wait to do it again soon.

I recommend 3 cloves of garlic, a tablespoon of dried chilli flakes and lots of black pepper. The creme fraiche wasn't necessary if you're trying to keep this healthy BUT definitely made it extra yummy!

For quick squash prep- microwave the squash whole for 10-20 mins to soften. Cut in half, roast and scoop the squash from the skin.

I made this recipe for the first time today. Having read the comments I added more garlic as well as some cumin, coriander and paprika. I also substituted fresh chillies for just under 1/2 tsp chilli flakes. The result? A fantastic tasting soup with just the right amount of heat from the chilli flakes. Oh and it's easy to make too. I think this is going to be a regular for me throughout the winter. Tip: If you are looking to make this recipe quickly I would recommend buying the ready prepared squash to really speed up the process as it took me a while to prepare.

This is a fantastic, easy soup to make and can be made even more healthy and easier to make with a couple of changes. Instead of cooking the onions separately with butter, I simply cut the onions into wedges and roasted them with the butternut squash, along with 3 whole large cloves of garlic. I then added a tsp of 'lazy chillies' from a jar and just whizzed everything together with the stock, using a stick blender. When reheating through, I added a sprinkle of smoked paprika and semi-skimmed milk plus some 0% fat yoghurt. A splash of lemon at the end just cuts through the sweetness of the squash. This really is brilliant!

Just made this. Granted I put a bit less chilli in because our 3 year old will have it, the warmth from the chilli was there still and pleasant but it was really bland. Maybe 4 tbsp of creme fraiche was a little much but after some good slugs of black pepper and smoked paprika it was gorgeous. So if you find it lacking as some others have mentioned I highly recommend it. Lovely and warming and a great flavour. :)

Delicious soup - though I did use extra garlic and added some carrots as the butternut squash wasn't quite big enough, just to make up the weight. I roasted them with the squash but cut them into smaller pieces to roast as they would take too long otherwise. The first time I made this I didn't have crème fraiche, so I used semi-skimmed milk, and the second time I did it with the crème fraiche - both were equally as good as far as we were concerned. Served it with slices of homemade Rye, Ale and Oat bread and the flavours went brilliantly together. Will happily make this recipe time and again.

I thinks it's because of the windows explorer you are using. I had it too. But if you click on internet options in right hand corner at the top of your screen it gives you a chance to click on internet options then open page in a different window. Then you can print.

One of the best soups i've ever made, absolutely delicious. Made the full amount on Sunday afternoon, had one portion then, and then had for lunch in the office for three days of the next week. Perfect!

This is a very good and very easy recipe. I did tweak it just a bit though. I used only one chilli but compensated by adding 2 cloves of garlic. I didn't think it needed the whole amount of stock so only used about 600ml. Also, I made it more decadent (and fattening) by using double cream instead of the creme fraiche. Yummy!!!

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